Potatoes with Creamy Dip
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
338
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram waxy potatoes
- 2 stalks Celery
- 2 Bell pepper (yellow and red)
- 60 grams mixed Fresh herbs (such as parsley, chervil and dill)
- 400 grams Quark
- 2 Tbsps Whipped cream
- salt
- lemon juice
- peppers
Preparation steps
1.
Scrub potatoes and steam for about 30 minutes or until tender.
2.
Rinse and thinly slice celery. Rinse and halve bell peppers, remove seeds and ribs and cut into small pieces, set aside approximately 4 tablespoons of vegetables for garnishing. Rinse herbs, shake dry and chop finely. Whisk quark with cream until smooth. Add herbs and vegetables and season with salt, lemon juice and pepper.
3.
Place creamy dip into a small bowl, garnish with remaining vegetables and serve with peeled potatoes.
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